- 1/4 cups (60ml) allspice berries
- 1/2 nutmeg
- 1/2 cinnamon
- 2 demerara sugar
- 3 spring onions
- 1 scotch bonnet pepper, deseeded and chopped
- fresh thyme, stalks removed
- 1 bulb garlic, peeled
- juice of 1 lime
- 2 soy sauce
- 2 cooking oil
Put the spring onions, scotch bonnet pepper, thyme and garlic into an electric mixer and blend together. If you don't like your jerk seasoning too spicy, only add a half or a quarter of the scotch bonnet pepper.
Grind the allspice berries in a coffee grinder to produce quarter of a cup of allspice. Add to the mixer with the other spices, sugar, lime juice and soy sauce and blend. Adjust the levels of lime juice, sugar and soy sauce to taste. You can also add fresh ginger for a slightly different taste.
Once blended, transfer the jerk seasoning to a bowl and marinade with the pork overnight.
You can cook the pork on the barbeque or on a hot griddle pan. To cook a pan, heat some oil in a griddle pan and add the pork, keeping some of the jerk seasoning on the outside to form a coating. Cook for a couple of minutes on each side and keep turning until cooked.